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  • awesomephilia:

The bulldog totem pole

    awesomephilia:

    The bulldog totem pole

    Source: awesomephilia.com
    • 2 days ago
    • 96063 notes
  • f0xnigga:

mindless-g-thang:

mbmisfit143:

my—teen—quote:

SHARE TO SAVE TUMBLR!
- Let’s try and get 100k notes


oh nooo

Yahoo aint shit 

    f0xnigga:

    mindless-g-thang:

    mbmisfit143:

    my—teen—quote:

    SHARE TO SAVE TUMBLR!

    - Let’s try and get 100k notes

    oh nooo

    Yahoo aint shit 

    (via iluvfoodtoomuch)

    Source: my--teen--quote
    • 2 days ago
    • 117603 notes
  • (via iluvfoodtoomuch)

    Source: forever90s
    • 2 days ago
    • 3649 notes
  • Jasmine’s Druid horoscope by DailyHoroscope (http://bit.ly/DHmobile)

    Jasmine’s Druid horoscope The Jasmine bears richly fragrant flowers that bloom at night. They prefer warmer climates, as they can be fragile. Likewise, Jasmine people are very sociable, amiable, and easy going, but delicate at the same time. Their natural kindness and good spirit attracts people, because Jasmines are always happy to share their positive mood with others. Only Jasmines’ closest friends know how sensitive and fragile these people are. The rest of the world perceives Jasmine people as cheerful, carefree, and spoiled children of fortune. Jasmines prefer to hide their worries deep down inside. When it comes to interacting with others, Jasmines have a natural and easy way about them. In reality, though, they carefully choose every single word that comes out of their mouth. Jasmines long for harmony. They will do whatever it takes to maintain a peaceful environment. However, at home Jasmines turn into completely different people. They often mistake selfishness and indifference for independence. In the worst case scenario, Jasmines will only turn to their family while in desperate need, which may alienate them on occasion. Jasmines are very responsible people. They try not to put themselves in danger; they avoid rushed actions. They never blame others for their own mistakes. Jasmines are comfortable modeling their lives after stereotypes and highly value any kind of traditions. They use their parents’ relationship as a model for their own marriage, even if their partner objects to this kind of example. Jasmines may fail as spouses, but they would always remain excellent parents. Children are their biggest joy in life, and their biggest hope. Many people born under the sign of Jasmine become pediatricians or school teachers. Jasmines are not especially materialistic, but they always end up having enough money. They are true workaholics who are rewarded for their efforts. In order to be happy, Jasmines need to learn to diminish their selfishness and work on their intuition. Although they are pessimists, deep down inside Jasmines know that everything will turn out alright. If a Jasmine Tree person can find someone who can help them to become a little more optimistic and show them the true beauty of life, they will remain faithful to them for the rest of their life. — Copyright © DailyHoroscope.
    So accurate it’s scary!!!

    • 5 days ago
  • @badgalriri 777 watching  now!!!!! #navy #tour #riri # love

    @badgalriri 777 watching now!!!!! #navy #tour #riri # love

    • 1 week ago
    • #navy
    • #riri
    • #tour
  • prettygirlfood:

Chipster Topped Brownies 
For the brownie layer:6 ounces bittersweet chocolate, coarsely chopped 3 ounces unsweetened chocolate, coarsely chopped 2 sticks (8 ounces) unsalted butter, cut into chunks 1 2/3 cups sugar 4 large eggs ½ teaspoon salt ½ teaspoon pure vanilla extract 1 cup all-purpose flour 1 cup walnuts, coarsely chopped
For the cookie layer:1 ¼ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 1 ½ sticks (12 tablespoons) unsalted butter, at room temperature ¾ cup (packed) light brown sugar 2/3 cup sugar 1 large egg 1 egg yolk 1 teaspoon pure vanilla extract 6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13-inch baking pan, line it with wax or parchment paper and butter the paper. Put the pan on a baking sheet.
To make the brownie batter:Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.
To make the cookie dough:Whisk together the flour, baking soda, and salt.
Working with a stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter an, using a spatula and a light touch, spread it evenly over the batter.
Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.
When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches by 1 inch.

    prettygirlfood:

    Chipster Topped Brownies 

    For the brownie layer:
    6 ounces bittersweet chocolate, coarsely chopped 
    3 ounces unsweetened chocolate, coarsely chopped 
    2 sticks (8 ounces) unsalted butter, cut into chunks 
    1 2/3 cups sugar 
    4 large eggs 
    ½ teaspoon salt 
    ½ teaspoon pure vanilla extract 
    1 cup all-purpose flour 
    1 cup walnuts, coarsely chopped

    For the cookie layer:
    1 ¼ cups all-purpose flour 
    ½ teaspoon baking soda 
    ½ teaspoon salt 
    1 ½ sticks (12 tablespoons) unsalted butter, at room temperature 
    ¾ cup (packed) light brown sugar 
    2/3 cup sugar 
    1 large egg 
    1 egg yolk 
    1 teaspoon pure vanilla extract 
    6 ounces bittersweet chocolate, chopped into chips, or 1 cup store-bought chocolate chips

    Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13-inch baking pan, line it with wax or parchment paper and butter the paper. Put the pan on a baking sheet.

    To make the brownie batter:
    Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.

    Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the batter. Using the spatula, fold in the walnuts, and scrape the batter into the prepared pan. Set aside.

    To make the cookie dough:
    Whisk together the flour, baking soda, and salt.

    Working with a stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter an, using a spatula and a light touch, spread it evenly over the batter.

    Bake for 50 to 55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.

    When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars about 2 inches by 1 inch.

    Source: fakeginger.com
    • 3 weeks ago
    • 1924 notes
  • Teen Facts ♥

    Teen Facts ♥ I want to do this so bad http://t.co/X6Q6zVmO3y (https://twitter.com/diaryforteens/status/322703193635168256)

    • 1 month ago
  • Louboutin love (via Fancy)
    Louboutin love 

    (via Fancy)

    • 2 months ago
    • #thefancy
  • ob-la-di-mexican-seafood:

kateatsyou:

shep689:

omfg this cat is communicating.

omg my heart just broke in 10 tiny pieces

Oh my goodness!!!


So cute!!!

    ob-la-di-mexican-seafood:

    kateatsyou:

    shep689:

    omfg this cat is communicating.

    omg my heart just broke in 10 tiny pieces

    Oh my goodness!!!

    So cute!!!

    (via amanda-please223)

    Source: cineraria
    • 2 months ago
    • 362778 notes
  • Me all the way!

    Me all the way!

    (via gee-living)

    Source: imjust-a-girl
    • 2 months ago
    • 293288 notes
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